By Chef Gretchen Fayerweather
Extra Thoughts: “This salad is ideal for a pot luck, large gathering or a week of sides for lunch or dinner. Feel free to substitute or eliminate or add your favorite items! Red peppers, red onions, Carrots, shredded cheese, crispy bacon bits, peanuts/slivered almonds instead of sunflower seeds, the possibilities are endless!”
Food Prep: Make ahead of time and refrigerate. Tastes better the next day!
Ingredients:
1 bunch broccoli
1 1/2 cup chopped sugar snap peas
1 cup craisins (or raisins if you prefer!)
1/2 cup sunflower seeds, roasted and salted
1/2 bunch scallions or green onions
3 medium carrots
1 1/2 cup bok choy stems
Dressing:
1 cup mayonnaise (choose your favorite, or go light!)
1/4 cup honey
2 Tablespoons apple cider vinegar
1. Remove broccoli stalk. Then cut into bite-sized pieces. Remove the big Bok Choy leaves. Then cut into bite-sized pieces. Cut sugar snap peas and scallions into bite size pieces.
2. Thoroughly mix craisins and sunflower seeds with vegetables.
3. Combine and mix the dressing ingredients together, then toss with the salad mix.
4. Let stand at least 1 hour in the refrigerator (can be made the day before).
*Save time, grab these kitchen tools:
– Vegetable Knife
– Medium sized mixing bowl (8-10 servings)
– Small mixing bowl, for dressing